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Journal: Foods, 2023
Volume: 12
Number: 4475

Article: The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation
Authors: by Ruta Murniece, Sanita Reidzane, Ruta Galoburda, Vitalijs Radenkovs and Dace Klava
Link: https://www.mdpi.com/2304-8158/12/24/4475

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